Skillet Seared Steak with Garlic Butter
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
4 (1/2 steak per person)
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Course
Main Course
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Cuisine
American
Skillet Seared Steak with Garlic Butter
Description
Skillet Seared Steak with Garlic Butter emphasizes straightforward seasoning and method to bring out the natural flavor of ribeye or New York Strip steaks. Starting at room temperature ensures even cooking. Using a preheated cast iron skillet with hot vegetable oil promotes a deep brown crust through direct contact. After searing one side and flipping, the steaks are nearly cooked to the desired internal temperature. Reducing the heat and adding unsalted butter along with fresh smashed garlic cloves and thyme sprigs allow for continuous basting which imparts herbal and aromatic flavors into the cooking meat.
The garlic butter enrichment adds a subtle richness and depth to the steak’s crust and edges. Cooking to specific doneness temperatures, such as 135°F for medium rare or 160°F for well done, helps ensure preferred tenderness while maintaining food safety.
This steak pairs well simply on its own or with modest side dishes like steamed vegetables or mashed potatoes. The method highlights classic pan-searing techniques suitable for a home cook aiming for rich flavor with minimal ingredients.
Use an instant-read thermometer to check internal temperature as the temperature will continue rising slightly after removing steak from heat. Rest the steak briefly before slicing to retain juices.
Ingredients
- 2 (12 oz) ribeye steak about 1 1/4-inches thick, or New York Strip steak
- 1 Tbsp vegetable oil
- 1 tsp kosher salt
- 3/4 tsp black pepper freshly ground
- 2 Tbsp butter unsalted
- 2 prigs thyme fresh
- 2 garlic peeled and smashed, cloves
Instructions
- Let steaks rest at room temperature 30 minutes.
- Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (you want to let it get hot oil should be shimmering near smoking, preheating should take about 3 minutes if using a gas stove, longer for electric).
- Dab both sides of steak dry with paper towels then season both sides with salt and pepper.
- Place steaks in skillet and using metal tongs press down over top surface of steaks to ensure the entire bottom surface is making direct contact with skillet.
- Let cook until browned on bottom, about 3 minutes.
- Flip and continue to cook until steak is about 10 degrees away from desired doneness, approximately 3 minutes longer.
- Reduce heat to medium-low, add butter, garlic and thyme.
- Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers desired doneness (see notes below for temps, keep in mind they'll rise about 5 more degrees of heat), about 1 minute longer.
- Transfer to plates. Let rest 5 minutes before slicing.
- Recipe source: adapted from My Recipes
Notes
- Check steak temperature with an instant-read thermometer to ensure preferred doneness.
- Allow steaks to rest for a few minutes after cooking to help retain juices.
- The FDA recommends cooking steak to at least 145°F for safety, though medium rare is at 135°F.
User Reviews
Overall Rating
5
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